Cake with plums, nuts and lemon flavor
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I know you were surprised to see caimac on the list of ingredients (milk foam after boiling), but I tell you that it replaces butter so well, that you can barely feel the difference;) I used caimac, just to reduce the amount of butter, which the less, the better ,. I know that caimac also has its own portion of fat, but at least it's organic: P
Now comes the recipe ... it was the right case :) To have the ingredients at room temperature, I said that, is an essential thing for a good success of the recipe.
We wash the plums, peel them and cut them into quarters. Sift the flour together with the salt and baking soda in a separate bowl. We grind the walnuts a little with the knife.
Mix the soft butter well with the sugar, gradually adding the cream, until you get a cream. Add eggs, one by one and mix well after each addition. Add half the amount of flour, mixing well so that it does not remain lumpy in the composition. Slowly pour the milk, mixing continuously, then add the other half of the flour. At the end comes the time for essences, vanilla and lemon.
Gently incorporate the fruits and nuts into the composition, mixing with movements from top to bottom. Prepare a round tray 21-23 cm in diameter, line it with baking paper and pour the cake composition. The oven must be preheated to 170 degrees, when it is hot, place the cake tray on the 3rd step from top to bottom of the oven, and bake it for an hour.
When it's ready, turn off the heat and leave it in the oven for another 5 minutes. Then we take it out of the oven, but we leave it in the pan until it cools completely, after which we can move it to a plate, decorate it with powdered sugar and grated lemon peel.
We serve with a lot of appetite, because it is very fragrant and the top seems to be syrupy !!!
Season Cake Recipes
• Countertop: Rub the yolks with the sugar and water, add the flour, nuts and baking powder quenched with vinegar and then the beaten egg whites. Pour into a greased pan lined with flour. Bake over low heat. When the countertop has cooled, cut it in half.
•Cream: 150 g of ground walnuts, 140 g of sugar, 4-5 tablespoons of milk, 150 g of butter. The milk, sugar and walnuts are scalded, then the butter is rubbed, an aroma (essence, according to taste) is added and it is mixed with the scalded walnuts.
The cream is placed between the two parts of the countertop.
•Glaze: 150 g of sugar, 2 tablespoons of cocoa and 3 tablespoons of water boil for 5 minutes and remove from heat. Add 100 g of butter and, warm, spread it over the cake.
Cornlets with shit and nuts
1. Sift flour. Mix the oil with the borscht, add the yeast, the sugar spoon, the vanilla sugar and the grated lemon and orange peel. Add the liquid borscht composition over the flour and knead the dough.
2. Roll out the dough and form a circle which we then divide into 12 triangles. At the base of each triangle we put walnuts and shit (we can also use jam), after which we roll the triangles from the base to the top, obtaining the croissants.
3. Place them on a tray lined with baking paper, with the distance between them.
4. Let them cool for 15 minutes, then bake them in the oven at 170 degrees C for 20-25 minutes.
How do we prepare the recipe for streusel cake with plums and leavened dough?
Make a nest in the flour and add a little sugar, a pinch of salt, 100 ml of warm milk (cream in my case) and crushed yeast by hand. Their cube is 42 gr.
Leave it to rest for 15-20 minutes, with the specification that it is optimal to raise the yeast three times.
The butter with the rest of the warm milk is incorporated slowly, gradually in the mass and all the ingredients and kneaded with the robot or in my case by hand, then left to rise in the heat for about 20 minutes, until the dough doubles in volume.
Then spread a sheet and place it in the tray lined with baking paper where it is left to grow for another 5-10 minutes.
For the filling we need 2 kg of ripe plums. I washed them and cut them in half. The recipe also says that 150 grams of marzipan, 80 grams of sugar and vanilla sugar are added. I didn't put marzipan, so as not to overdo it with sweets.
I put the plums cut upwards and added sugar on top about 100 gr plus vanilla.
For this kind of cake they use to cover the fruit, a dough like ours, grated dough, it says streusel and they really like to accompany it with almonds, cut or cracked.
The composition says that it is made of 200 gr of flour, a little cinnamon, 130 gr of warm butter and 80 grams of sugar plus half a small glass of rum or rum flavor.
I halved this composition, because I already know from experience that it is too much dough and I still prefer less flour in general.
They are mixed, a dough is made that is scraped on top of the cake and then almonds are added over it.
How to bake Streusel cake?
Bake in the preheated oven at 170 degrees Celsius for about 35-40 minutes, fire up and down, until it has a light brown color. After exactly one hour it was ready, my oven was going a bit slow.
I wish I had more plums for extra color and even taste.
But it turned out to be a good cake for what I needed, being a soft dough that is suitable to be frozen (it's a habit there to freeze everything you can, a kind of white money for dark days).
Raw cake with coconut cream and chocolate flakes
I think the most appropriate name for this cake would be & # 8220Cremosenie & # 8221. It is so creamy, and this is largely due to the coconut butter that has a texture that I adore. Not to mention that the coconut flavor combines excellently with banana.
1/2 cup pecan nuts
1 cup almonds
1 cup dehydrated apricots
1 Lg maple syrup
1 Lg apa
a pinch of salt
1 tablespoon cardamom powder knife
We put the pecans in the robot and grind them, but we don't process much because they are very oily. Just enough to turn them into flour and put them aside in a bowl.
Then we put in the robot the dried almonds and apricots, which we grind well. Add the rest of the ingredients together with the pecans and process for a few more seconds until everything binds, like a sticky dough.
This composition is placed in a tray, on a baking paper and uniformized.
1 cup cashews hydrated in water for 2 hours
3/4 cup water
2/3 cup maple syrup
1/2 cup melted coconut butter (butter, not oil)
Cut the bananas into slices and place them on top.
Put all the ingredients in the blender and process until you get a fine cream. I recommend you to taste and add more ingredients according to your preferences.
This cream is placed over the banana top, after which it is good to keep it in the freezer for approx. 2 hours to harden. Of course it can be consumed with softer cream, but it will be more difficult to portion.
On top I garnished with grated raw chocolate.
Let it be delicious and know that I am very happy if you announce that you tried the recipe and you liked it.
Simple cake with plums
Simple cake with plums and quick on top, and where else can you say that it is so good that everything disappears from the plate in less than half an hour. That was the story of this cake that barely got to be photographed. A quick cake that I prepared in times of time crisis, in the desire for something sweet. Plums are plentiful on the market, so those who want simple sweets can prepare it without thinking. For an extra flavor I added a drop of cinnamon. I don't usually exaggerate with cinnamon, I only like the subtle aroma. If it's too strong then it seems to me that it completely covers the other flavors and that's what I don't want. So I put exactly half a teaspoon for my taste & # 8211. Otherwise, the ingredients are simple, the classic ones for any cake.
1 teaspoon vanilla sugar
Preheat the oven to medium heat. We line with baking paper an average tray measuring 20/30 cm. We prepare all the ingredients on the table as well as a large bowl.
We mix the flour with salt, baking powder, baking soda and flavors (vanilla sugar and cinnamon). In the bowl put the soft butter, sugar, dry ingredients, yogurt and eggs. Mix for 3-4 minutes until you get a homogeneous mixture.
Wash the plums well, remove the seeds and cut them in half. Sprinkle them with a little lemon juice.
Pour the composition into the pan and level. Put the plum halves in place and press lightly.
Bake the cake for 40-45 minutes in the preheated oven. After 40 minutes we do the toothpick test. If it comes out clean then turn off the heat and leave the cake in the oven for 10 minutes with the door ajar. Then take it out on a grill to cool.
When it is completely cooled, powder it with sugar and then cut it into generous portions. Enjoy!
Lemon flavored fruit salad
In a bowl put the yogurt, grated lemon peel, juice of half a lemon and mix well. Set the bowl aside and take care of the fruit.
Wash them, peel them (orange peel) and cut them into cubes (orange, peaches and apples, and grate them with a carrot).
In another bowl, place the carrots, oranges, peaches and apples. Mix them lightly and then place them in serving bowls. Add the yogurt sauce with the flavor of lemon, walnuts, honey and serve.
CAKE WITH GEM AND WALNUTS
Mix the butter with the sugar and add one yolk at a time. Add the vanilla essence and orange peel, stirring until smooth. Then add the flour mixed with baking powder and a pinch of salt. Leave the dough in the fridge for 1 hour.
10 minutes before taking the dough out of the fridge, prepare the cream: mix the egg whites, hard foam, together with the sugar. Add the baking soda with 1/2 teaspoon lemon juice. At the end, incorporate the ground walnuts, mixing lightly with a spatula or spoon.
Take the dough out of the fridge, spread 3/4 of it in the tray lined with baking paper, then grease it with jam. We cover the cake with the beaten egg white. Finally, grate the rest of the dough, over the egg white cream with walnuts.
Bake the cake in the preheated oven at 180 ° C for 45 minutes. 10-15 minutes before removing the cake from the oven, cover it with baking paper so that it does not brown too much.
After baking, leave it in the pan for 10 minutes, then take it out carefully so that the top of the cake does not crack. We wait for it to cool, then we can cut it.
Cake with nuts, cocoa, lemon and rum
Cake with nuts, cocoa, lemon and rum from: flour, sour cream, eggs, sugar, butter, salt, lemon, ammonia, cocoa, rum, ground nuts, vanilla sugar.
- 900 g of flour
- 500 ml cream
- 2 eggs
- 200 g sugar
- 100 g butter
- 1 lemon
- 1 tablespoon ammonia
For the cream:
- 4 eggs
- 300 g sugar
- 60 g cocoa
- 400 g butter
- 60 ml rom
- 200 g ground nuts
- 2 sachets of vanilla sugar
Method of preparation:
In a bowl, mix with a tablespoon of sour cream, whole eggs, sugar, a pinch of salt, melted but cold butter and grated lemon peel. Finally, add the flour, together with the ammonia, then knead everything by hand for 2-3 minutes.
You will get a thicker dough, which you leave in the kitchen for 3-4 hours or in the evening until cold in the morning, covered, so as not to catch a crust, 1/4 lei of dough, and on the table sprinkled with flour you form a roll with diameter of 12 cm, which you cut into pieces of 2 cm.
Roll each piece into a ball shape, then place them in the tray sprinkled with flour, at a distance of 3 cm between them, because they grow a lot when baked. Bake them for 20-25 minutes, over medium heat (to remain light in color), in the preheated oven.
Do not open the oven for 15 minutes, for the dough to rise and take shape, then reduce the heat if necessary, so that the balls do not brown too much. After they have cooled, you dig them a little at the base, fill them with cream and glue two at a time, forming a peach.
Pass the peaches with the bulging side through toS sugar, after they have previously been passed through red and yellow food coloring, diluted with a little water, then decorate with a natural leaf, washed and dried.
For the cream, beat the eggs together with the sugar and vanilla sugar for 10 minutes, until you get a homogeneous cream, then take the bowl off the heat. Add cocoa and mix very well, and when it cools add the butter rubbed foam, rum and ground nuts.